So, summer is juuuuuuuust about over, isn't it? Instead of quietly crying into my pillow, I though I'd make a bright tomato based, vegetable heavy soup. I wanted something that was healthy but filling which this soup is thanks to all of the veggies. Vibrant, fresh produce always reminds me of warm summer farmer's markets, long sunny days and great meals.

Generally, I don't eat nightshades because I have a sensitivity to them. I have, however, reintroduced potatoes and haven't had any issues with a bite of tomato something here and there. Also, it's summer and I'm dying for a beautiful summer vegetable soup with a tomato base.

If I'm being truly honest on why I made this soup (and the healthy meatballs posted previously) it's because I've been eating very poorly and not exercising. Which if you know me, is crazy because I love healthy a healthy meal and a good workout. I know exactly where things went wrong. I took a little trip to Raleigh, NC at the end of May and ate everything I could get my biscuit hoarding hands on. (Seriously, so many biscuits!)

While it was a great trip, I returned to Brooklyn puffy as I like to call it. Somewhere around that time I lost the will to get myself to the gym. Honestly, I think I was bored with going to the same place every weekday. So I continued on with this lazy girl routine and things got a bit wider and squishier.

This week is totally different. Poof! I'm excited to establish a new routine of running outside every morning, saying 'no thank you' to unhealthy foods and cooking delicious, nutritious food for Cameron and myself. It's a good feeling.

Does this happen to anyone else? What do yo do to shake things up when your off your healthy game?

Serves 8.

Cabbage + Vegetable Soup

splash olive oil

1 yellow onion, diced

4 garlic cloves, minced

3 carrots, peeled, chopped

3 celery ribs, chopped

1 14oz tin diced tomatoes

2 quarts vegetable stock

1 teaspoon dried oregano

1 teaspoon dried basil

4 cups shredded cabbage

2 cups chopped green beans

1 summer squash, chopped

juice of one lemon

s + p, to taste

In a large pot, over medium heat, sauté onion and garlic in a splash of olive oil until soft and glossy, about 8 minutes. Add carrots, celery, tomatoes, stock, oregano and basil. Bring to a boil, add cabbage. Reduce to a simmer. Simmer until carrots are tender, about 10 - 15 minutes. Stir in green beans and squash, cook 5 minutes more. Season with lemon juice, salt and pepper.